Do you remember this cake from school? I don't remember the iced topping with sprinkles, but I remember the jam and coconut topping. I loved it!
Ingredients:
225g margarine
275g self raising flour with 1 teaspoon baking powder
225g white sugar
4 large eggs
4 teaspoons milk
Icing:
140g icing sugar
2 tablespoons milk
Sugar sprinkles
Whisk the sugar and the margarine in a large bowl until the mixture is light and fluffy.
Add the eggs to the margarine and sugar, mix in and then add the flour, baking powder and milk and whisk again until all the flour is blended in. If there are any lumps of flour, the cake will be dry.
Bake in a baking tray around 20cm square, which has been lined with baking paper, for 30 – 35 minutes at 170 degrees. You will know when the cake is done because it will be firm in the middle. When it is ready, leave it to cool for a few minutes and then carefully lift it out of the tin, take the baking paper off and let it finish cooling on the cooling tray.
To make the topping, mix the icing sugar and milk together, taking care to add the milk a little at a time so that the icing is just thick enough to sit on top of the cake. Tip the icing into the middle of the cake and use the back of a spoon to spread it towards the edges of the cake. Sprinkle with sugar sprinkles and cut the cake into squares when the icing has set.
If you want to add this lovely jam and coconut topping, gently fry 35g of desiccated coconut for 3 or 4 minutes in a dry pan, taking care to stir it constantly as it burns easily. Just as it is starting to go brown, take it off the heat and put to one side.
Then warm 5 large tablespoons of jam in the microwave for around a minute, until it has started to turn into liquid. This makes it much easier to spread on the cake. Just pour it into the middle of the cake and spread it to the edges with a knife. Sprinkle with the desiccated coconut.
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